Tag: Food Blogger

Seaside Starters: Maryland Crab Cakes

by Ashley DeLargeLeave a Comment on Seaside Starters: Maryland Crab Cakes

Good Morning and Happy Thursday, everyone!

This coming weekend is shaping up to be a busy (in a good way!) one- including a long overdue dinner with my family to celebrate my older brother and my niece’s upcoming birthdays, working at the station, catching a screening of “It: Chapter 2” with friends- and then Sunday will be fully devoted to sand, surf and scallops at Hampton Beach’s Annual Seafood Festival!

And, of course- the Patriots’ regular season kicks off- so there will be beer and nachos, as well. As is tradition!

Inspired by the Seafood Festival, and still getting acquainted with my new kitchen- I thought I’d whip up one of my own favorite recipes to share with you all- crab cakes! These can be served as an appetizer or, if you’re eating more than one- as an entrée all on their own. Whatever you choose- they’re delicious and very easy to make!

WHAT YOU’LL NEED:

  • 8 ounces crab meat- drained, shells removed and patted dry.
  • ¼ cup diced red bell pepper
  • 2 teaspoons tarragon
  • 1 cup Panko bread crumbs, divided in half
  • 1 egg
  • ¼ teaspoon McCormick Old Bay seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons mayonnaise
  • ¼ teaspoon dried mustard
  • 1 teaspoon prepared horseradish (optional)
  • Olive oil (to fry cakes)

READY? HERE’S WHAT YOU DO:

  1. Drain crab meat, pick out shells and pat dry with paper towels
  2. Add crab meat, bell pepper, tarragon, ½ cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard and Old Bay seasoning to a medium mixing bowl and mix with a rubber-tipped spatula.
  3. Scoop handfuls of the combined mixture out one at a time and gentle pat/press together to form cakes.
  4. Add ½ cup Panko bread crumbs to a shallow dish. Place each cake in and coat the sides until all of the cakes are covered evenly in bread crumbs.
  5. Heat a heavy sauté pan and add the olive oil to cover the bottom of the pan. Place cakes in the sauté pan and cook approximately 4 minutes on each side or until they are evenly browned
  6. Remove cakes and place on a plate to allow to cool for approximately 5 minutes.
  7. Drizzle horseradish sauce over the cakes and serve.

I could eat these crab cakes all day every day- that’s how much I love them- and while I’m sure I’ll be eating plenty of variations of these at the Seafood Festival, among many, many other things- I’m a bit biased when it comes to my own! I don’t think they can be topped!

Next week, my blogging schedule returns to normal now that Labor Day is over (Monday, Wednesday and Friday!) I’ll be sure to have more Autumnal Activities to share, a peek into the Fall section of my wardrobe- and a few other surprises!

But until then- enjoy your weekend, everybody!

xx

– Ashley –

Makeup and Mini-Golf…

by Ashley DeLargeLeave a Comment on Makeup and Mini-Golf…

Good Morning and Happy Friday, everyone!

As I had mentioned a bit earlier this week- my schedule got a bit hectic with work and some unexpected car repairs- and I’ve been playing a bit of catch-up ever since. Thankfully, things have seemed to calm down and my life (and posting schedule) can hopefully return to some sense of normalcy.

I mean, my life has never really been all that “normal”- but I’m sure you know what I mean.

Despite the chaos, I’ve still managed to have some fun. Last Sunday night, for example- was my friend Phill’s annual Summer-Slam party at his home in Salem. A group of us prepare our best WWE-themed snacks and head over to watch the PPV, eat loads of food, and laugh a LOT.

This year, I donned my best blonde wig to go as Charlotte Flair. My snack? WOOO!-pie pies, of course!

We always have a blast. Our next event will be in January for the Royal Rumble and I cannot wait.

Tuesday night saw a triumphant return- and my first since I was about nine years old- to Crystal Caves Mini Golf in Auburn, Massachusetts- just a few miles away from my hometown. Troy had been running some errands in the area while I was visiting my mom- and we decided to meet up for dinner, drinks and some friendly competition during a break in our evening.

Crystal Caves is exactly how I remember it- loaded with mosquitoes and right off of a loud and busy interstate- but we still had so much fun. I ended up losing by a mere 2 points- but I have a feeling the margaritas we’d indulged in earlier may have resulted in a miscount.

I’m going to set up a rematch eventually.

With the weekend pretty much here- I’m off to finish up work at the office, prepare for dinner with my family at my mom’s house tonight, get ready for my show on Indie617 tomorrow- and plotting some Sunday travel to Connecticut- weather permitting!

I’ll be back on Monday with some more Summer Bucket List fun.

Enjoy your weekend, everyone!

xx

– Ashley –

On The Mend…

by Ashley DeLargeLeave a Comment on On The Mend…

Good Evening and Happy Friday, everyone!

Earlier this week, I talked about working and fighting through a pretty aggressive Summertime flu that struck me over this past weekend and essentially kept me down for the count until about Tuesday night/Wednesday morning when I tried to return to my normal blogging schedule amid coughing fits, sneezing episodes- and much-needed power naps.

I am thankfully nearly 100% better again- with the occasional cough here and there- but I have my energy and motivation back and I’m excited to return to work and my projects without interruption.

I’ve been recovering with the help of lots of rest, plenty of water- and embracing the opportunity to indulge in a few guilt-free “cheat days” with delicious dining out and about in the Pioneer Valley. Wednesday night saw me trying Antonio’s Pizza for the very first time (and I can’t believe I slept on it for so long!) My tortellini and pesto slice, and the chicken nacho slice I pretty much inhaled are pictured above.

Last night, I went a little more upscale with a dear friend during dinner and drinks at Spoleto. Another place I’d only ever driven by but never stopped in- and it was phenomenal. I could have eaten seconds or thirds if I knew I wouldn’t have been in a food coma afterwards.

It’s definitely a perk to living in the Valley now- there’s no shortage of fantastic places to try new dishes!

With July wrapping up next week (already?!) I’ll be sharing some of my favorite things from these past few weeks- and then going through the ups and downs of my Midsummer in my monthly “In a Nutshell” post next Wednesday before we launch into August and the final days of Summer.

Until then- here’s wishing you all a wonderful weekend ahead. Get out there and enjoy yourselves!

xx

– Ashley –

Summer Sweets: Peaches-and-Cream Ice Pops

by Ashley DeLargeLeave a Comment on Summer Sweets: Peaches-and-Cream Ice Pops

Good Morning and Happy Friday, everyone!

I’ve got another long weekend ahead of me since I took this coming Monday off from work as a bit of a “personal day.” Originally, I had plans in the Cape with some friends- but it ended up not happening due to scheduling conflicts for a few of us so now I’m simply taking the day to rest, recharge- and maybe hit the beach or Ashfield Lake again.

And while temperatures are soaring here in New England- I thought today would be as good a time as any to share a really delicious, super easy-to-make-and-freeze Popsicle treat for yourself and/or your guests to beat the heat with!

If you like real fruit, Greek yogurt and refreshing desserts- then you are going to *love* this recipe!

WHAT YOU’LL NEED:

  • 1 pound (453g) peaches, peeled and cut into wedges
  • ⅓ cup (66g) light brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of fine sea salt
  • 1½ cups (340g) plain Greek yogurt
  • ½ cup (112g) crème fraîche
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Arrange the peaches in an even layer on a baking sheet. Add the brown sugar, cinnamon and salt; toss to combine.
  2. Roast the peaches until tender, 20 to 25 minutes. Cool for 15 minutes.
  3. In a large bowl, whisk the yogurt, crème fraîche, vanilla and almond extract to combine. Transfer about three quarters of the mixture to a container with a pour spout.
  4. Add the cooled peaches to the remaining yogurt mixture in the bowl. Use a potato masher to mash the two together (it’s okay if there are chunks of peaches left)
  5. Pour 2 tablespoons of the yogurt mixture into each ice-pop mold. Follow with 4 tablespoons of the peach mixture, then 4 tablespoons of the yogurt mixture. Continue alternating the two until the molds are full. It’s okay if the layers swirl together.
  6. Place an ice-pop stick in the center of each mold and transfer to the freezer. Freeze until solid, at least 2 hours.
  7. Run the molds under warm water and then unmold the ice pops. Keep frozen until ready to serve.

Honestly, the hardest part of this recipe was the waiting for the ice pops to freeze so I could finally enjoy one in front of my air conditioner! And, once I did- I was so relieved these tasted just as good as they looked.

I love a good ice pop this time of year- and I’m thinking I may try to incorporate pineapple or mango instead of peaches the next time I attempt this one. Something with a little more citrus and sour behind it. We’ll see how it goes!

I’m off to get some work done before I take off for the next few days- but here’s wishing you all a wonderful weekend ahead. I’ll be back- bright and early- on Monday morning. ‘Til then- have fun, wear sunscreen and stay hydrated out there!

xx

– Ashley –

The Summer 2019 Bucket List Is Underway!

by Ashley DeLarge3 Comments on The Summer 2019 Bucket List Is Underway!

Good Evening, everyone!

It’s later than usual for me to update “Blondie Birdie,” and I had wanted to get this post up and running earlier this morning- but life happens, and work happens, and errands- and sometimes my schedule just doesn’t go as planned. I’m here, though- resting comfortably in my air conditioned apartment with a sheet mask and a cold glass of lemonade after a long day at the office.

And I’m happy to report that my Summer 2019 To-Do/Bucket List already has one thing scratched off of it!

When I first moved to the Valley, I had talked about wanting to explore pretty much anything and everything there was to do- from off-the-wall attractions, to theater, to parks and museums- and really good places to eat. I’ve grown familiar with certain spots in Northampton I frequent regularly for coffee or dinner- but this past weekend while I was out running errands I happened to pass by Captain Jack’s Roadside Shack in Easthampton that I’d heard about through the grapevine but had never actually visited before.

The place looked pretty busy but not overcrowded- and I was starving- so I stopped with the intention of ordering some fries and a lemonade or something light to get me through the remainder of my afernoon. But, then I saw their lobster rolls- and I’m pretty sure my jaw hit the floor. I had to have one.

LOOK AT THIS!

It was huge, delicious and worth every penny- and I loved the thin cut fries that came with it, too!

If seafood isn’t your thing, no worries- they also had chicken, burgers, pulled pork, and plenty of sides to choose from! And the portions are massive. I managed to power through the lobster roll and some of the fries but there was no way I could eat all of it on my own in one sitting!

I know I’ll definitely be heading back there soon (they have a crab roll that is calling my name) but for now- I’m just glad I got to scratch “eat a lobster roll” off of my Summer Goals list this early on! Next on the agenda? Hitting the beach, obviously!

A little later on this week I’m going to be sharing my favorite things from this past month. There’s a lot of makeup and hair care included now that the heat and the humidity have arrived here in New England- but I’ve found some great products I’ve been loving and I can’t wait to show them off!

Until then, though- enjoy your night and your Thursday! I’ll see you all again on Friday!

xx

– Ashley –